Asian Chicken Salad

about the recipe

Mastering the art of preparing Reverse Sear Prime Rib is easier than you think! This technique involves slow-roasting the prime rib first, then blasting it with high heat to get that beautiful, golden-brown crust.  You will get a beautifully tender, juicy, and evenly cooked prime rib every single time.


– 3.5 ounces Napa Cabbage shredded, about ½ head – 3.5 ounces Kale shredded, about 1 small bunch – 16 ounces chicken cooked and shredded – 1 cup carrots grated – 4 ounces rice noodles cooked according to package directions – 2 scallions sliced – 1 avocado peeled, pitted and diced – 2 tablespoon sesame seeds – Asian Dressing for Serving

– Combine cabbage, kale, chicken, carrots and rice noodles in a large bowl.

– Toss with Asian Dressing.

– Top with scallions, avocado, and sesame seeds and serve.

Tips: – If you are making this ahead of time but don't plan on tossing it until the last minute, I would recommend tossing the rice noodles with a touch of olive oil to keep them soft.  Alternatively, you can store them in a container filled with water and drain at the last minute.

– Easily make this a vegan Asian Salad by substituting cooked tempeh for the chicken. This Marinated Peanut Tempeh looks amazing.

– Short on time?  Use a purchased salad dressing.  I really like Newman's own Sesame Ginger Dressing.